Nice simple chicken recipe?

What about chicken in some kind of sauce? There's loads of pre made sauces in the supermarket, or you could just pick up a packet mix and do the rest yourself.
 
jp_bl_68 said:
Spanish Chicken. Takes about 20 minutes to get it started then you can leave it to simmer for as long as you like.

For 4 people (with rice or couscous):

3 chicken breasts
chorizo (not entirely necessary)
2 peppers (you could roast them but to keep things simple just fry them)
1 large onion
1 clove garlic (optional)
tomato puree
oregano
smoked paprika (it needs to be the smoked variety)
1 chicken stock cube
1 tin tomatoes (plus 1 tsp sugar)
salt and pepper
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Can someone who knows how to make this gimme the full recipe please? :o

Thanks for all the suggestions though :)
 
Tefal said:
Any chance of some more detailed instructions please :o
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3 chicken breasts - dice (1 inch chunks)
chorizo (not entirely necessary) - dice (1cm chunks)
2 peppers (you could roast them but to keep things simple just fry them) - either strips or 1 inch chunks
1 large onion - dice (1cm pieces)
1 clove garlic (optional) - crushed
tomato puree - 1 or 2 tablespoons
oregano - 1 level tsp
smoked paprika (it needs to be the smoked variety) - 1 heaped tsp
1 chicken stock cube (optional)
1 tin tomatoes (plus 1 tsp sugar)
salt and pepper - to taste
olive oil

Start frying the onions and peppers until the onions are soft and sweet (10-15 minutes maybe). Brown the meat in the same pan (the chicken only needs to fry until the outside stops looking pink but it's nice if the chorizo is a bit crispy). Add your spices, seasoning, stock cube, garlic and tomato puree, cook for a couple of minutes then add the tinned tomatoes. Simmer, cover, leave it on a low heat for at least 30 minutes, stirring occasionally. I like to let it simmer for at least an hour, I suppose you could leave it longer.

If you use legs, thighs or breasts with the skin left on then you'll want to cook it until the skin gets brown and crisp.
 
Chicken with super noodles and sweetcorn is cheap and nutritious.

About one breast to two packs of super noodles.
 
chicken soup
diced chicken breast
assortment of veg
rice/potatoes

bung it all together, simmer for a while
lump onto plate, very tasty, very comforting, and not overly unhealthy :)
 
frozen chicken breast in tin foil with a bit of oil and some herbs (whatever you have, mixed herbs, thyme, indian stuff - you can't really do wrong). Pinch foil closed at top to keep some of the moisture in.

Put in oven at 200 for 45 minutes. Pour some boiling water over some flavoured cous cous 10 mins before the end (follow back of packet as to how much water - be accurate).

Empty the chicken and whatever juices are in there over the cous cous.

It's pretty simple and has under a minute preperation time and no dishes other than the plate you eat it on.
 
Tandori chicken

marinade
6 tbsp natural yogurt
1 tbsp lime or lemon juice
2tbsp tandoori curry paste
500g (1lb 2oz) skinless chicken breast fillets
1 large green pepper, deseeded

Marinade for as long as you can, thread on to skewers and stick on a grill pan or very hot oven. Server with rice or wrap up in a chapti. Maybe with some http://www.bbc.co.uk/food/recipes/database/aloogobi_89622.shtml

and spiced yoghurt

jp_bl_68 said:
Is cooking frozen chicken safe?
Click to expand...

yes
 
Woot, I didn't realise cooking with frozen chicken was safe. Win :cool:

Kind of funny given how much I like cooking lol.

You can do almost anything with Chicken, but I would pretty much go with:

Curry
Stir Fry
Wrap-based
Pasta
Breaded
Herbed
 
How about this (having it tonight actually):

GRILLED MOROCCAN CHICKEN:

4 garlic cloves, peeled & crushed
1 tsp ground cumin
1/4 tsp ground allsipce
1 tbsp ground paprika
1 tsp salt
1.5 tsp turmeric
3 tbsp olive/vegetable oil

Mix all the above into a paste. Add the chicken, and stir to coat. Leave in the fridge for at least an hour to marinade. Cook under a grill. Serve with rice or cous cous - lovely!

G.
 
jp_bl_68 said:
3 chicken breasts - dice (1 inch chunks)
chorizo (not entirely necessary) - dice (1cm chunks)
2 peppers (you could roast them but to keep things simple just fry them) - either strips or 1 inch chunks
1 large onion - dice (1cm pieces)
1 clove garlic (optional) - crushed
tomato puree - 1 or 2 tablespoons
oregano - 1 level tsp
smoked paprika (it needs to be the smoked variety) - 1 heaped tsp
1 chicken stock cube (optional)
1 tin tomatoes (plus 1 tsp sugar)
salt and pepper - to taste
olive oil

Start frying the onions and peppers until the onions are soft and sweet (10-15 minutes maybe). Brown the meat in the same pan (the chicken only needs to fry until the outside stops looking pink but it's nice if the chorizo is a bit crispy). Add your spices, seasoning, stock cube, garlic and tomato puree, cook for a couple of minutes then add the tinned tomatoes. Simmer, cover, leave it on a low heat for at least 30 minutes, stirring occasionally. I like to let it simmer for at least an hour, I suppose you could leave it longer.

If you use legs, thighs or breasts with the skin left on then you'll want to cook it until the skin gets brown and crisp.
Click to expand...

Made this.


Was absolutely gorgeous :D

Thanks mate :)
 
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